Mexican Polenta Scramble

Mexican Polenta Scramble

We've borrowed the best Mexican flavors and ingredients for this quick scramble. Poblano peppers can vary widely, but in general they have a medium level of spiciness. If you can't find them, green bell peppers can be substituted; to replace the heat of the poblanos, add a minced jalapeno pepper. Make it a Meal: For supper, serve with a side of black beans; for brunch, with eggs and corn tortillas.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight High Calcium High Fiber High Potassium Low Calorie Low Cholesterol

Serves Prep Time Total Time
4 30 min 30 min

Directions

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 poblanos or 2 green bell peppers, diced
  • 1 pint cherry tomatoes, halved
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1 16-ounce t prepared plain polenta, cut into 1/2-inch slices
  • 1 bunch scallions, trimmed and sliced
  • 1 cup shredded reduced-fat Cheddar cheese, preferably sharp
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 avocado, diced
  • 2 tablespoon pepitas, toasted (see Tip)

Cooking Instruction

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes. Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado and toasted pepitas.


Nutrition

  • Serving: Per serving
  • Calories: 315
  • Carbohydrates: 26g
  • Fat: 20g
  • Protein: 13g
  • Dietary Fiber: 6g
  • Saturated Fat: 6g
  • Monounsaturated Fat: 8g
  • Cholesterol: 20mg
  • Potassium: 645mg
  • Sodium: 600mg
  • Exchanges: 1 starch, 1 1/2 vegetable, 1 high fat meat, 2 fat
  • Carbohydrate Servings: 1

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